Vietnamese Beef Pho recipe
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Ingredients
- 4 quarts beef broth 1 large onion, sliced into rings 6 slices fresh ginger root 1 lemon grass 1 cinnamon stick 1 teaspoon whole black peppercorns 1 pound sirloin tip, cut into thin slices ½ pound bean sprouts 1 cup fresh basil leaves 1 cup fresh mint leaves 1 cup loosely packed cilantro leaves 3 fresh jalapeno peppers, sliced into rings 2 limes, cut into wedges 2 (8 ounce) packages dried rice noodles ½ tablespoon hoisin sauce 1 dash hot pepper sauce 3 tablespoons fish sauce
Nutrition Info
- 527.9 caloriescarbohydrate: 73.1 gcholesterol: 50.7 mgfat: 13.6 gfiber: 3.9 gprotein: 27.1 gsaturatedFat: 5.4 gservingSize: -sodium: 2843.8 mgsugar: 4 gtransFat: : -unsaturatedFat: : -
Directions Vietnamese Beef Pho
Directions
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In a large soup pot, combine broth, onion, ginger, lemon grass, cinnamon, and peppercorns. Bring to a boil, reduce heat, and cover. Simmer for 1 hour.
Arrange bean sprouts, mint, basil, and cilantro on a platter with chilies and lime.
Soak the noodles in hot water to cover for 15 minutes or until soft. Drain. Place equal portions of noodles into 6 large soup bowls, and place raw beef on top. Ladle hot broth over noodles and beef. Pass platter with garnishes and sauces.